Pumpkin cream soup with parsnips, coconut milk and ginger

Ingredients for 4 servings:

• 800 g pumpkin(s), Hokkaido with skin; pitted and roughly diced
• 200 g parsnip(s), peeled and roughly diced
• 1 medium-sized onion(s), finely diced
• 2 stalk(s) Celery, diced
• 3 cloves garlic, peeled and finely chopped
• 5 cm ginger, grated
• 1 small red chili pepper(s), cut into fine strips
• 600 ml vegetable stock
• 500 ml coconut milk
• 2 tbsp fish sauce
• 1 lime(s), juice
• ½ bunch coriander leaves
• 3 tbsp oil (peanut or rapeseed oil)
• some chili powder, for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Asian flair in local vegetables

Steam the pumpkin and parsnip cubes in a steamer at 100°C for 20 minutes (alternatively, cook in the oven with a little oil at 170°C fan-assisted oven for about 15 minutes). In the meantime, trim off the coriander stems and finely chop, reserving the leaves. Grind the crushed garlic, ginger, and chili pepper in a mortar and pestle to a coarse paste and mix with the finely chopped coriander stalks. Fry this paste in a saucepan over medium heat in hot oil for about 2 minutes. Add the finely chopped onion and celery and fry briefly again, deglaze with a little stock, and cook over low heat for about 5 minutes. Add the remaining stock and coconut milk, bring to a boil briefly, then simmer over low heat with the lid on for another 10 minutes. Season with the fish sauce. Fish out about half of the onion and celery cubes and set aside. Add the cooked pumpkin and parsnips to the soup and puree. Add the diced onion and celery, along with the lime juice and chopped coriander leaves. Ladle the creamy soup into bowls or soup plates and garnish with a pinch of chili powder and/or coriander leaves.